Creamy Potato Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive oil, 1 tbspChicken Broth, 14.5 fl oz (one small can - low sodium)*Potato, 2 medium, cubed into small piecesGarlic, 1 clove, minced Onions, raw, 1/2 cup, chopped Carrots, raw, 1/2 cup, gratedwhole wheat flour, 1 tbspMilk, nonfat, 1/4 cupsalt & pepper for taste
Heat olive oil in a small sauce pan over medium high heat. Add garlic, onion and carrots. Sautee until vegetables are tender (about a minute). Add 1 tbsp whole wheat flour and stir for about 30 seconds. Add salt and pepper to season and then add in full can of chicken broth. Bring to a boil. Add potatoes and once again bring to a full boil. Lower heat to medium, cover sauce pan with a lid and let simmer for about 8 minutes or until potatoes are tender. Using an imulsion blender (be VERY careful since soup is hot!!!), puree soup until it has the consistancy of runny mashed potatoes. Add milk and stir well. Season with more salt and pepper as needed. If the soup is too thick for your liking, add more milk until you get the consistancy you like. Enjoy!
Serves 4 as a side dish or 2 as a main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user RACERLIZ25.
Serves 4 as a side dish or 2 as a main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user RACERLIZ25.
Nutritional Info Amount Per Serving
- Calories: 136.3
- Total Fat: 3.8 g
- Cholesterol: 2.6 mg
- Sodium: 460.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
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